Chilean Cheese Potato Casserole
6 medium-size potatoes
1 lb creamed cottage cheese
3/4 cp butter or margerine, melted
1 3/4 tsp salt
1 tsp oregano leaves, crushed
1/4 tsp ground cumin
1/4 tsp ground black pepper
1/2 cp plain yogurt
1 egg, lightly beaten
1 - Peel and thinly slice potatoes.
2 - Arrange a layer of potatoes in the bottom of a buttered 12x8x2-inch casserole.
3 - Combine cottage cheese, butter, salt, oregano, cumin and black pepper.
4 - Spoon some of this mixture over the potatoes.
5 - Repeat layering of potatoes and cheese mixture until all are used.
6 - Bake, uncovered, in a preheated 375 degree oven until potatoes are almost tender, about 40 minutes.
7 - Mix together yogurt and egg.
8 - Spoon over casserole.
9 - Bake until egg mixture is lightly browned, about 20 minutes.
10 - Let stand 5 minutes before serving.
Makes 8 portions